This is a delicious snack to have on hand at the office, in your purse or car, so when you get hungry, you have a healthy option ready. Add them to a salad for crunch and unique flavor. You can prepare these pumpkin seeds either raw in a dehydrator for optimal nutrition, or toasted in the oven.
Cookie sheet lined with parchment paper
Large glass bowl
Silicone spatula or large spoon
3 tbsp Date Puree
1 1/4 cup raw, organic pumpkin seeds
1/4 cup chopped, fresh thyme
1/4 tsp vanilla extract (be sure to find gluten-free if you have a sensitivity)
1/8 tsp fine ground sea salt
1/4 tsp ground cinnamon
Let’s get started.
Soak your seeds for 6-8 hours. Here’s why and how. I will usually soak them while I sleep if I will have time in the morning to prepare, or I will soak them while I’m at work so I can prepare them when I return. You can always skip this step, but it’s important to know why soaking is optimal before you do.
You can prepare this recipe two ways: dehydrated and raw, or toasted.
If toasting, preheat oven to 350°F. Dry your seeds with a paper towel or cloth.
For both preparations, place all ingredients into a large bowl and mix well.
If dehydrating your seeds:
Place mixture onto a dehydrator screen and spread out so mix is a maximum of 2 seeds deep. Place tray in dehydrator set to 95-100°F and allow to dry for 6-8 hours. You can always dry longer to reach the texture/dryness that you like.
If toasting your seeds:
Spread mixture onto a parchment-lined cookie sheet and spread out so mix is a maximum of 2 seeds deep. Toast in the oven for about 10-15 minutes, until browned. Keep an eye on your seeds, you don’t want to burn them. Remove and allow to cool.
Store in an airtight glass container in the pantry or fridge. Enjoy.
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